Looking for a vibrant and satisfying twist to your regular fried rice? This Mexican-style veggie fried rice is packed with the robust flavors of rajma (red kidney beans), sweet corn, crunchy capsicum, and a zingy homemade tomato-chilli-garlic paste. Perfect for using up leftover rice or preparing fresh, this wholesome dish is a delicious fusion of Mexican taste and Indian ingredients.
To begin, soak the rajma for 4-5 hours or overnight. Boil them with chopped onions, salt, and water until tender, then simmer until the mixture dries up slightly. Meanwhile, blend together tomatoes, garlic, and soaked dried red chillies into a smooth, fiery paste.
Heat oil in a wok or pan, add the freshly prepared tomato-chilli paste and sauté until the oil starts to separate, releasing its rich aroma. Stir in the cooked rajma mixture and allow it to blend for five minutes. Then, add chopped green capsicum, steamed corn, chopped spring onions, and a sprinkle of chilli flakes for that signature spicy edge.
Finally, toss in the cooked rice and mix thoroughly, ensuring the flavors coat each grain. Adjust salt to taste and, if desired, top with a generous sprinkle of grated cheese. Serve hot for a meal that’s not just filling but exploding with flavor.
Whether you’re hosting a casual dinner or need a quick weeknight meal, this Mexican fried rice is a delicious and nourishing choice.
